Thursday, 18 September 2014

Picky kids may shy away from lean proteins such as fish in
place of fried or pre-packaged foods. But as Los Angeles nutritionist Vilma
Andari, M.S., explains, there are several fish-inclusive meal options perfect
for moms on the go and children with discerning palates.

Andari has suggested a few easy fish recipes designed for
kids. Andari recommends eating
fish three times a week, and to consider starting with the fish
tacos.

Maybe your kids love sushi and you can enjoy the whole
experience as a family. If that’s the case, bravo! This list isn’t about those
types of sushi rolls. Instead, we’re showcasing recipes and ways to embrace the
look, without all the raw fish and seaweed. The coolest part is that you’re
able to include the whole family in the process, so they can choose their
ingredients and roll ‘em all up as they wish. The fish on offer varies
depending on what was caught. Therefore our favourite fish salmon is not always
available and we get to try different varieties of fish every now and then.
Though salmon remains on top of our list. Recipes range from baked salmon
fillet in foil with lemon and rosemary, to pieces of salmon scattered within a spinach lasagne, as
well as a creamy sauce with salmon pieces, leek and carrots accompanied by
pasta. A freshly grilled salmon steak tempts the taste buds just the same.

Ingredient :

3 tablespoons of butter

1 large onion

3 tablespoons of flour

300ml of water or whey

1 teaspoon of pepper

1 tablespoon of mustard

½ teaspoon of salt

1 teaspoon of vegetable stock powder

300g of asparagus

300g of mushrooms

½ cup of chopped dill

Method:

Peel, wash and slice the mushrooms. Set aside!

Wash asparagus and cut into 3cm lengths. Set aside!

Melt the butter in a saucepan.

Add the finely diced onion, and sauté until the onions are
translucent.

Dust the onions with flour.

Stir in the water or whey in small amounts. Keep stirring
until the flour is completely dissolved.

Season the sauce with pepper, mustard, salt and vegetable
stock.

Lastly add the asparagus and the mushrooms. Cover with a lid
and let the sauce simmer on low heat for 5-8 minutes.

Mix the chopped dill under and take the sauce off the heat.
Let the sauce sit for five minutes. Stir and serve.